Description
Bright and cheery thumbprint cookies filled with pineapple jam and coated in shredded coconut, bursting with tropical flavor.
Ingredients
Scale
- 1 cup Unsalted butter (softened)
- 1 cup White sugar
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1/4 teaspoon Salt
- 2 cups Sweetened shredded coconut
- 1/2 cup Pineapple jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter with the sugar until fluffy.
- Add the egg yolks and vanilla extract, mixing well.
- Gradually mix in the flour and salt until the dough is thick.
- Scoop out small balls of dough and roll them in the shredded coconut until coated.
- Place the balls on a cookie sheet and make a small well in the center using your thumb or a spoon.
- Fill each well with a small spoonful of pineapple jam.
- Bake in the preheated oven for 13-15 minutes, or until the coconut is golden.
- Let cool slightly before serving, but not too long!
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Hawaiian Pineapple Coconut Thumbprint